"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 05-17-2006, 12:15 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
That would be 2 egss and 1 tsp. ov vanilla.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-17-2006, 04:57 PM   #12
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
THank you, thank you! Will try this soon - my family loves cheesecake.
__________________

__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 07-12-2006, 11:52 AM   #13
Assistant Cook
 
Join Date: Jul 2006
Posts: 32
I use almost the same recipe, except I use 5 x large eggs, and I substitute 32 oz whipped cream cheese. You think you died and went to heaven.
__________________
exactly150 is offline   Reply With Quote
Old 07-12-2006, 12:52 PM   #14
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by Goodweed of the North
Combine filling ingredients and pour into the crust. Place in the hot oven and bake for 15 minutes. Reduce temperature to 180 and bake for 50 minutes. Turn off oven and let cool with the door partially propped open. Top with something yummy and serve.
You don't let it cool in the fridge overnight?

Here is my recipe.

Basic Lime Almond Cheesecake

pre-heat oven 350 degrees

crust:
1/4 lb melted salted butter
2 cups finely crushed vanilla wafer crumbs
1/4 cup sugar
mix well then press into sides and bottom of an ungreased 10" springform pan.

batter:
4 pkgs 8 oz cream cheese
1 1/2 cups sugar
1 1/2 Tbsp lime juice
pinch of salt
4 large eggs
whip cream cheese then add sugar. on low speed add eggs one at a time. then pour batter into crust. bake for 50-55 minutes. when done, remove cake from oven, but do not turn oven off - let cake stand in room temp for 10 minutes while you prepare glaze.

sour cream glaze: 2 cups sour cream, 1/4 cup sugar, 1 tsp almond extract. combine using spatula in a bowl. pour and spread evenly on top of cheesecake. bake for another 10 minutes. REMOVE FROM OVEN AND IMMEDIATELY PLACE IN REFRIGERATOR TO COOL.

NOTE: The last time I made the lime almond cheesecake I used 1.5 teaspoons lime instead of 1.5 tablespoons and half the almond that the recipe called for. Made as per the recipe the almond was too strong imo. The reduced lime was just a mistake on my part, but it allowed the cake to have a more subtle flavor, which was excellent.
__________________
vagriller is offline   Reply With Quote
Old 07-15-2006, 08:43 PM   #15
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
Darn ! I wish I knew more about baking, Grandma was such a great one. You used cornstarch instead of all-purpose flour, uh, what's the difference ?
__________________
rdcast is offline   Reply With Quote
Old 07-15-2006, 11:35 PM   #16
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Cornstarch vs. flour. Cornstarch has more thickening power and so less of it is needed. Cornstarch is neutral in flavor and so doesn't alter the cheesecake flavor. Cornstarch doesn't creat a crumb texture and is smoother than is flour and so thickens without becoming heavy.

Other flavorless thickeners include tapioca starch, and arrowroot. Thes can be used in place of cornstarch. In fact, tapioca starch (tapioca flour) is better for fruit pie fillings as in blueberry pie.

Hope this helps. Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-16-2006, 03:01 AM   #17
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
ooo, I was kinda hopin baking wouldn't be so complicated. But I don't think cornstarch as you described would be good in a NY cheesecake. It needs that crumble you speak of.

What about sodium hydrogen carbonate(baking soda) ? What is the effect of that stuff ?
__________________
rdcast is offline   Reply With Quote
Old 07-16-2006, 08:24 PM   #18
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Don't worry about the slightly crumbling texture. That is caused by cooking the cheesecake a little longer and evaporating more of the liquid. The original recipe I worked with for years produced a drier, more crumbly texture, and it used cornstarch. It's just that the cornstarch adds no flavor of its own.

As for the baking soda, it would react with the acidity of the cream cheese, and with the egg-whites, creating more loft, or a lighter cheesecake. But if you use too much, it will add an unwanted flavor. So be careful.

Seeeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-16-2006, 08:27 PM   #19
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by vagriller
You don't let it cool in the fridge overnight?

Here is my recipe.

Basic Lime Almond Cheesecake
That looks amazing. And I know the flavors of lime and cottage cheese go so well together. I would think this cheesecake would be very refreshing on a hot summer day. Thank you for this recipe. Maybe this payday I'll have to give it a try. Thanks again.

Seeeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-16-2006, 10:44 PM   #20
Senior Cook
 
rdcast's Avatar
 
Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
Quote:
Originally Posted by Goodweed of the North
Don't worry about the slightly crumbling texture. That is caused by cooking the cheesecake a little longer and evaporating more of the liquid. The original recipe I worked with for years produced a drier, more crumbly texture, and it used cornstarch. It's just that the cornstarch adds no flavor of its own.

As for the baking soda, it would react with the acidity of the cream cheese, and with the egg-whites, creating more loft, or a lighter cheesecake. But if you use too much, it will add an unwanted flavor. So be careful.

Seeeeeeeya; Goodweed of the North
WOW, that better be right or I'll be by to kick yo butt ! jk
__________________

__________________
rdcast is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.